Baked Chicken Oregano with Potatoes

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

Baked w/Sausage and Potatoes

Sangiovese

Brunello is the big flavored taste with its higher acidity to cut thru this richly flavored dish

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Batter Fried

Champagne

Yes... The sparkling bubbles cleanse through the deep fried taste

Boneless Breast Saute w/Tomato, Eggplant and Curry

Gew�rztraminer

The spiciness and richness combines to march the curry and eggplant

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Boneless Breast, Stuffed w/Zucchini and Tomato

Syrah/Shiraz

The meaty peppery flavor work with the tomato and smoothness doesn't overwhelm the chicken

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Boneless Breasts with Artichokes

Gruner Veltliner or Chardonnay

Need the full flavored, big white to stand up to the artichoke

Chicken Caesar Salad

Chardonnay

The richness of chardonnay compliments the egg and cheeses

Chicken Pot Pie

Chardonnay

Smooth and creamy

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Cobb Salad

Sauvignon Blanc

Sauvignon Blanc has a zing that complements the creaminess of the cheese and avocado.

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Coq au Vin

Pinot Noir

The classic pairing of this elegant wine against the rich sauce.

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Enchiladas, Verde

Riesling

Riesling's hint of sweetness is a great contrast

Grilled with Barbecue Sauce

Zinfandel

Anything BBQ and Zin!

Hot Wings Buffalo Style

Gew�rztraminer

The floral and spice combination contrasts the heat of the wings.

Hungarian Paprika Chicken

Sangiovese

Earthiness of Chianti or Brunello plays with the red spice of the paprika

Jamaican Jerk Seasoned

Zinfandel

The spice of the wine mates with the spice of the jerk seasoning... Or just have a Red Stripe!

Lemon Baked

Chardonnay

Citrusy richness is the right balance with the lemon of the chicken dish

Marsala

Sangiovese

Chianti of any style or more specialized varieties form Sicily like Nero D'Avola

Milanese

Viognier

Richness with the breaded chicken and the saffron of the rice

On the Grill

Pinot Noir

The acidity and fruitiness complements the smoky grilled flavor

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Parmesan

Sangiovese

We love the Vino Nobile de Montepulciano or a Chianti Classico Reserva for their richer mouthfeel

Parmesan Encrusted Boneless Breast

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

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Quesadillas with Cheese and Mushrooms

Rose'

Dry to balance the cheese, fruity to balance the earthy mushrooms

Roasted Whole

Chardonnay

Chard is the rich and creamy choice that won't over power the chicken

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Stir Fry Chicken with Vegetables

Riesling

The sweet and sour match of the Pacific Rim

Stuffed Breasts Florentine

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

Szechwan Chicken

Rose'

Dry and fruity cuts the heat

Meat Loaf

Zinfandel

With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.

Roast with Bread Stuffing

Gamay

The Beaujolais wines are the ideal pair... Fruity and lighter bodied

Roast with Giblet Gravy

Zinfandel

The richness of the gravy likes a richer and spicier wine

Roast with Oyster Stuffing

Chardonnay

The full bodied creaminess bridges the poultry and oysters

Roast with Sausage and Sage Stuffing

Pinot Noir

The acidity and fruitiness complements the spicy and herbal flavors

Turkey Chili

Zinfandel

Zin's pepper and spice for pepper and spice... Or meaty flavored Syrah/Shiraz

Turkey Meatballs

Sangiovese

Assuming these meatballs are in your pasta then crack open the Chianti

Turkey Pot Pie

Chardonnay

Smooth and creamy meets smooth and creamy

Turkey Tetrazzini

Chardonnay

Smooth and creamy meets smooth and creamy

Crispy Duck Breast

Riesling

Vibrancy and acidity cuts thru the rich taste of the duck

Duck A L'Orange

Riesling

Vibrancy and acidity cuts thru the rich taste of the duck

Peking Duck

Riesling

Vibrancy and acidity cuts thru the rich taste of the duck

Roast Duckling

Pinot Noir

Acidity for the richness and red fruit for the red meaty flavor

Bacon Burger

Zinfandel

Mouthwatering fruitiness that likes the salty smoky bacon.

Barbecue Short Ribs

Zinfandel

Anything BBQ with Zin

Beef Bourgogne

Merlot

Rich, dark and fruity merlot for the full and sweet flavor of the stew

Beef Stew

Syrah/Shiraz

Plumy flavor with a dash of spiciness and full mouthfeel

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Beef Stroganoff

Merlot

You�ll find the soft, medium bodied texture of the Merlot to be the perfect companion

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Beef Tenderloin with Gorgonzola Butter

Amarone

Putting the gorgonzola butter in the mix means an aggressive wine choice

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Beef Tenderloin, Porcini Crusted

Syrah/Shiraz

Bold flavor of syrah but not the high tannins for this lean cut of beef

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Blue Cheese Burger

Cabernet Sauvignon

big bold and young Napa Valley Cabernet Sauvignon

Braciole (rolls)

Sangiovese

Brunello is the big flavored taste with its higher acidity to cut thru

Carne Asada

Zinfandel

The spice of the wine mates with the spicy rub on the meat

Chateaubriand

Syrah/Shiraz

Bold flavor of syrah but not the high tannins for this lean cut of beef

Cheddar Burger

Shiraz

Go with Australian Shiraz for that inky, peppery taste.

Chili

Zinfandel

Pepper and spice for pepper and spice and tomato sauce

Chuck Roast

Merlot

Rich, dark and fruity merlot for the full and sweet flavor of the stew

Cold Roast Beef Sandwich

House Red

Whatever red is open from the night before!

Corned Beef and Cabbage

Syrah/Shiraz

The saltiness needs a wine with some solid fruit

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Corned Beef Brisket

Syrah/Shiraz

The saltiness needs a wine with some solid fruit

Enchiladas Mole

Zinfandel

Big bright flavors with the rich chocolaty mole

Filet Mignon, Broiled or Grilled

Syrah/Shiraz

Bold flavor of syrah but not the high tannins for this lean cut of beef

Flank Steak, Seared

Cabernet Sauvignon

Big bold and young Napa Valley Cabernet Sauvignon to meet the beefy taste

Hungarian Goulash

Merlot

Rich, dark and fruity merlot for the full and sweet flavor of the stew

Italian Style Roast Beef

Barbera

Bright fruit and good acidity to match the more fatty and herbal flavors

Liver and Bacon

Zinfandel

Mouthwatering fruitiness that likes the salty smoky bacon.

London Broil

Cabernet Sauvignon

Serve it rare with a young Bordeaux

Meatballs, with Marinara/Tomato Sauce

Sangiovese

Chianti has the velvety fruitiness along with the acidity to balance the sauce

Meatballs, Swedish

Merlot

You�ll find the soft, medium bodied texture of the Merlot to be the perfect companion

Meat Loaf

Zinfandel

With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.

Old Fashioned Meat Loaf

Zinfandel

With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.

Philly Cheese Steak

Barbera

Bright fruit and good acidity to match the more fatty and herbal flavors

Plain Burger

Merlot

The fruit forward berry taste of Merlot keeps it plain and simple

Pot Roast

Merlot

Anticipate soft and lush Merlot from California or Washington

Prime Rib

Cabernet Sauvignon

The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up

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Rib Eye Roast

Cabernet Sauvignon

The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up

Round Tip Roast Au Jus

Cabernet Sauvignon

The higher fat content of the prime rib needs a wine with the structure and enough tannin to stand up

Salisbury Steak with Onions and Peppers

Syrah/Shiraz

Full fruit plays off the richness of meat and sauce and sweetness of the peppers

Sauerbraten

Syrah/Shiraz

The saltiness needs a wine with some solid fruit

Sloppy Joe

Zinfandel

Spicy tomato and beefy rich taste like the fruity yet spicy Zin

Steak Au Poivre

Syrah/Shiraz

Pepper richness of the beef preparation meets the peppery richness of this varietal

Steak Diane

Cabernet Sauvignon

The elegant blends of Bordeaux are the starting point... Cabernet and Merlot

Steak Fajitas

Zinfandel

The berrylike fruitiness of zinfandel complements the sizzling beef, peppers and sweet onions.

Steak Salad

Pinot Noir

The acidity and fruitiness complements the meaty and herbal flavors

Steak Tartar

Pinot Noir

Look to Burgundy for the firmer and earthier style

Strip Steak, Grilled

Cabernet Sauvignon

Cab has the structure and tannins for this classic cut

Swiss Burger

Sangiovese

Chianti has a brightness that balances the flavors.

Tacos

Rose'

Dry to balance the cheese, fruity to balance the meatiness

Tournedos

Syrah/Shiraz

Bold flavor of syrah but not the high tannins for this lean cut of beef

Braised Veal Chops

Nebbiolo

Barolo and Barbaresco are full bodied and dense with edgy tannin and complex structure.

Culets with Peppers

Barbera

Keep it simple with this lively and spicy wine

Cutlets Milanese

Sangiovese

Chianti Reservas or Montepulciano wines bridge the freshness of the tomato and greens yet have the depth for the veal

Cutlets with Artichoke Hearts

Pinot Grigio

Artichokes are the most difficult food to match but will actually make the Pinot Grigio a more full tasting companion to the veal.

Grilled Veal Chops

Merlot

The full fruit flavor along with its soft texture and easy tannins enhance the lighter meat of the chops. Try a St. Emilion from Bordeaux!

Osso Buco (Veal Shanks)

Nebbiolo

The dense and flavorful wines of Barolo and Barbaresco match the heartiness of this dish

Parmigiana

Sangiovese

Chianti Classico Riserva or a Vino Nobile di Montepulciano are the sangiovese wines that help blend the combination of meat, cheese and sauce

Piccata (Limone)

Chardonnay

Buttery and citrus flavors of both the wine and dish work together

Saltimboca

Sangiovese

Chianti has lively dark cherry taste along with the zip of acidity that lines up with the veal and Prosciutto combination

Scaloppini Marsala

Sangiovese

Chianti of any style or more specialized varieties form Sicily like Nero D'Avola

Scaloppini with Sausage and Sage

Sangiovese

Sangiovese often has herbal qualities along with its died cherry flavor and fresh acidity

Scaloppini with Lemon and Capers

Chardonnay

The wine is a luscious complement that enhance the citrusy flavor of the dish

Stuffed Veal Breast

Syrah/Shiraz

We like the concentrated dark fruit with this rustic dish

Veal Chop Milanese

Sangiovese

Chianti Reservas or Montepulciano wines bridge the freshness of the tomato and greens yet have the depth for the veal

Veal Stew

Barbera

The easy wine of the Piedmont region is a daily choice for everyday dishes

Weiner Schnitzel

Riesling

Try the dry Kabinett style of Germany or choose one from France's Alsace for this regional match

Boneless Spinach Stuffed Leg

Malbec

The dense and leathery wine of Argentina is a juicy companion to the meaty richness

Braised Lamb Shanks

Cabernet Sauvignon

The firm texture of Cabernet and black fruitiness is the ideal choice for the succulent dish

Ground Lamb Burgers

Merlot

You�ll find the soft, medium bodied texture of the Merlot to be the perfect companion

Lamb Chops, Baked

Merlot

You�ll find the soft, medium bodied texture of the Merlot lets the simple meaty taste come through

Lamb Chops, Broiled

Cabernet Sauvignon

The firmness of Cabernet cuts through the juicy and highly flavorful chops

Lamb Chops, Grilled

Tempranillo

The traditional pairing from Spain's Rioja. The Reserva has more depth to accompany the grilled flavor

Lamb Kabobs

Syrah/Shiraz

Plumy flavor with a dash of spiciness works with the grilled meat and veggie combination

Lamb Stew

Syrah/Shiraz

Plumy flavor with a dash of spiciness and full mouthfeel needed for the richness of the stew

Moussaka

Zinfandel

The hearty and rich dish is enhanced by the explosive jammy fruitiness and peppery undertone of Zin

Rack of Lamb

Cabernet Sauvignon

Cabernet's tannins and complexity are the choice for richer, higher fat content cuts of meats

Roast Leg of Lamb

Cabernet Sauvignon

The firm texture of Cabernet and black fruitiness is the ideal choice for the succulent dish

Broiled Stripe Bass

Sauvignon Blanc

Look to the richer style of Sancerre which are fuller bodied but still have bright acidity

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Bookbinder Soup

Albarino

This soup needs the contrast and light fruitiness of this Spanish white, especially since sherry is a typical ingredient

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Baked Halibut

Chardonnay

The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards

Baked Red Snapper

Chardonnay

The full bodied depth and creaminess of Chardonnay is the ideal complement

Baked Stuffed Clams

Pinot Grigio

The ideal starter with the minerality and clean finish to make a hot and cool contrast with the baked clams

Bermuda Fish Chowder

Riesling

This spicy soup needs the contrast of the peachy fruitiness and hint of sweetness to balance the taste sensation

Bouillabaisse

Rose'

The Rose' of Provence, Bandol or Tavel marry the red fruits with crisp dryness for this traditional fish stew from Marseilles. Or try the Gamay based wines of Beaujolais.

Braised Halibut w/ Fennel and Cherry Tomato

Sangiovese

Fennel and tomato are traditional Italian additions. Try a bright cherry like Chianti.

Cioppino

Barbera

Lively fruit and a peppery zip blend with the wide variety of ingredients in this classic fish stew. Tempranillo is another good choice due to the heartiness of the stew.

Clams Casino

Riesling

Clean and fresh tasting with he zing to match the smoky style of the clams

Clams Oregatano

Pinot Grigio

The fresh taste and subtle fruit matches with the herbal emphasis from the oregano

Crab Cakes

Chardonnay

Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture

Cracked Dungeness Crab

Chardonnay

The buttery richness of the crab and the creamy fullness of California or Australian Chard are made for each other

Crayfish Etouffee

Tempranillo

Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish

Dover Sole, Saute'

Chardonnay

The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards

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Filet of Sole Almandine

Riesling

Riesling's more delicate and subtle flavors match the delicacy of the sole

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Fish and Chips

Sauvignon Blanc

Grab a New Zealand Sauvignon Blanc, twist off the screwtop and enjoy the grassy tartness

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Fried Calamari with Marinara

Trebianno

This white wine of Italy is tartly acidic which counters the full taste of the fried calamari and isn't punished by the tomatoey marinara. Pinot Grigio is the alternative.

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Fried Smelts

Sauvignon Blanc

We like the lemongrass flavor and tart finish

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Grilled Calamari

Albarino

The grilling enhances the subtle flavor of the calamari making it ideal for this refreshing wine of Spain

Lobster Bisque

Viognier

That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too

Lobster Salad

Viognier

That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too.

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Lobster Tail. Broiled or Grilled

Chardonnay

The buttery richness of lobster and the creamy fullness of California or Australian Chard are made for each other

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Lobster Thermador

Chardonnay

The full bodied depth and creaminess of Chardonnay is the ideal complement

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Lobster, Boiled

Viognier

That rich, sweet taste of the lobster and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too

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Manhattan Clam Chowder

Riesling

The spicy preparation with tomato and spice needs the contrasting weight and delicacy of a slightly off dry Riesling from California or Washington

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Monk Fish

Viognier

The sweet taste of the lobster-like flavor and the thick lushness of Viognier are great companions. Chardonnay is the always on standby for anything lobster too

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Mussels Marinara

Trebianno

This white wine of Italy is tartly acidic which counters the full taste of the mussels and isn't punished by the tomatoey marinara

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New England Clam Chowder

Chardonnay

Chardonnay's inherent fullness, creamy texture and the buttery taste are the ideal companion to this thick and chunky chowder

Oysters on the Half Shell

Champagne

The effervescence and the crispiness of brut champagne works as a refreshing taste addition to the saltiness of the raw shellfish

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Paella, with Shellfish and Sausage

Tempranillo

Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish

Pan Fried Catfish Fillet

Dry Rose

Dry and fruity cuts through the fried richness

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Pan Fried Oysters

Chardonnay

Look to White Burgundy for it's somewhat nutty and leaner style that marries the rich oyster taste and the fried preparation

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Pan Fried Soft Shell Crabs

Sauvignon Blanc

We like the lemongrass flavor and tart finish

Pan Fried Trout

Riesling

The ripe fruitiness is full flavored and Rieslings clean taste contrast the more weighty taste of the fried fish

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Poached Trout

Chardonnay

The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish

Popcorn Shrimp

Riesling

Riesling acidity cuts though the deep fried oil taste

Raw Calms

Pinot Grigio

The delicacy of the wine fits the delicate texture of the clams and adds a crispy finish on to the taste experience as fresh as the clams themselves

Red Snapper Veracruz (Mexican style)

Riesling

The spicy preparation with tomato and peppers needs the contrasting weight and delicacy of a slightly off dry Riesling from California or Washington

Salad Nicoise (Tuna)

Riesling

The salad is a flavor explosion and the wine has the fruit, acidity and touch of sweetness to jump in

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Salmon Bisque

Chardonnay

Full bodied and rich enough to marry with the depth of flavor from the salmon

Salmon Cakes

Chardonnay

Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture

Salmon Fillet, Cedar Plank Roasted or Grilled

Pinot Noir

Pinot's have forward fruit along with the earthy tones that stand up to the smoky grilled flavor and the rich taste of the salmon.

Salmon Fillet, Mustard Glazed

Chardonnay

Mustard dishes are ideal matches to Chardonnay and the this salmon dish needs the heft of the wine without letting it interfere with its complex tastes

Salmon Fillet, Napa Cabbage Wrap and Stir Fry Veggies

Riesling

The sweet and sour match with the food style of the Pacific Rim

Salmon Fillet, Oven Roasted

Pinot Noir

The roasting calls for red and Pinot Noir has the bright berry flavor and zap of acidity that is versatile. Red with fish works wonders here.

Salmon in Lemon Butter

Chardonnay

The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish

Salmon Loaf

Chardonnay

Match the texture. Chardonnay complements the mix of flavors and richer breaded taste with the heftiness of its texture

Salmon Steak, Grilled with Asparagus

Zinfandel

The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness

Salmon Steaks with Honey Barbecue Sauce

Riesling

Riesling and honey sweetness are the complementary starting point, but its the wines zippy acidity the makes the match work with the barbecue

Salmon with Dill Sauce

Pinot Grigio

The lighter fruitiness brings out the herbal flavor of the dill in the dish

Salmon, Poached

Chardonnay

The wines citrusy note, buttery flavor and creamy texture are the ideal extension of this dish

Saute' Dover Sole

Chardonnay

The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards

Sauteed Frogs Legs

Chardonnay

Burgundy's Chardonnay are the exceptional choice that complement the buttery and garlicky preparation

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Scallops, Kabobs

Sauvignon Blanc

The tart and grassy flavor of the wine balances the richness of the scallops and the tomato and bell peppers of the kabob. Cook it on the grill!

Scallops, Seared

Riesling

The delicacy and simplicity of the scallops with the delicate peachiness and fresh tasting finish is the match

Sea Bass

Viognier

The sweet taste and fat flavor and the thick lushness of Viognier are great companions. Chardonnay is the always on standby full and rich seafood too

Shrimp and Crab Quiche

Extra Dry Champagne

The bubbly acidity cuts through and touch of sweetness integrates with the shrimp and crab flavor combination. Great for brunch.

Shrimp and Lobster Risotto

Chardonnay

The wine's buttery flavor and creamy texture are the ideal extension of this rich tasting dish

Shrimp and Salsa

Riesling

The acidity of the salsa needs the acidity of the wine and the slight sweetness of a California or Washington Riesling matches the tang of the salsa too

Shrimp Cocktail

Riesling

Riesling's hint of sweetness is a great contrast to the tangy cocktail sauce

Shrimp Dijon

Sauvignon Blanc

It's the mouth freshening taste of herbs and tropical fruits that takes the garlic on head first.

Shrimp Gumbo

Tempranillo

Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish

Shrimp Jambalaya

Tempranillo

Its earthy quality makes this red wine good with this spicy dish, especially the younger Rioja Crianza which has lively fruitiness and a tart finish

Shrimp Scampi

Sauvignon Blanc

It's the mouth freshening taste of herbs and tropical fruits that takes the garlic on head first.

Shrimp, Deep Fried Beer Batter

Sauvignon Blanc

Grab a New Zealand Sauvignon Blanc, twist off the screwtop and enjoy the grassy tartness

Shrimp, Peel and Eat

Pinot Grigio

Let's the flavor of the shrimp come through and that lightness is refreshing

Shrimp, Seared with Toasted Corn Relish

Fume Blanc

This fuller flavored style of Sauvignon Blanc has the weightiness for the shrimp without overwhelming and doesn't fight the relish

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Steamed Mussels

Chardonnay

Need its full flavored richness to stand up the strength of the mussels

Steamed Sea Bass with Ginger

Gew�rztraminer

Rich textures plus the exotic spice of this dry wine add to the exoticness of the dish

Steamer Clams

Pinot Grigio

The delicacy of the wine fits the delicate texture of the clams and adds a crispy finish on to the taste experience

Sushi, General

Gruner Veltliner

Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish

Sushi, Hamachi

Gruner Veltliner

Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish

Sushi, Maki Rolls

Gruner Veltliner

Fresh, crisp and delicate with enough richness to enhance the natural richness in the fish

Swordfish, Grilled

Pinot Noir

The grilled/chary flavor matches the bright yet earthy Pinot Noir and proves that reds can be fish friendly.

Trout, Pan Fried with Spring Veggies

Fume Blanc

This fuller flavored style of Sauvignon Blanc has the weightiness for the fried fish is veggie friendly

Trout, Smoked

Riesling

The delicate peach and fruit flavor and acidity of Riesling is the main reason to pair it in contrast with virtually any smoky food

Tuna Salad Ni�oise

Riesling

Riesling's delicate taste profile is a perfect match with Salad Ni�oise

Whitefish, Pecan Encrusted

Chardonnay

Its the toasted nuttiness of the pecans that make the flavor link so good with Chardonnay

Whitefish, Saute'

Chardonnay

The more lean and minerally Chablis or more delicate Burgundy are preferred to bigger tasting and toasty New World chards

Barbecue Baby Back Ribs

Zinfandel

With jammy fruit and a hint of spice it's a great choice for barbecue grilled foods

Bone In Roast with Oven Potatoes

Brunello

The lush character of this aged sangiovese is a velvety addition to the meal

Boneless Rolled Pork Roast

Sangiovese

Chianti connects with this simple roasted preparation with it cheery fruit and crisp acidity.

Chops in a Mustard Sauce

Chardonnay

Mustard and chardonnay share the common heritage of Burgundy and the fullness stands up to the chop

Chops, Barbecue Grilled

Zinfandel

With jammy fruit and a hint of spice it's a great choice for barbecue grilled foods

Chops, Braised with Vermouth

Merlot

Braising intensifies the flavor yet softens the texture... The right match for medium bodied and soft Merlot

Chops, Apple and Breadcrumb Stuffed

Chardonnay

Full bodied New World Chardonnay. The taste is big enough and the typical fruitiness blends with the apples

Crown Roast with Apple Stuffing

Chardonnay

Full bodied New World Chardonnay. The taste is big enough and the typical fruitiness blends with the apples

Ham Steak with Pineapple

Chardonnay

Tropical fruitiness balances both the wine and the food preparation

Ham, Baked

Pinot Noir or Chianti

Either has the acidity to balance the saltiness of the ham.

Ham, Honey or Sweet Glazed

Chardonnay

The somewhat fat taste of chardonnay complements the sweetness

Ham, Smithfield (country)

Chenin Blanc

Likes a lighter style wine with good fruitiness along with a hint of sweetness balancing the saltiness

Ham, Smoked

Chenin Blanc

Likes a lighter style wine with good fruitiness along with a hint of sweetness

Italian Sausage and Peppers

Sangiovese

Choose your favorite everyday Chianti for the classic match

Italian Sausage and Saute' Zucchini

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

Italian Sausage Sandwich, Grilled

Syrah/Shiraz

The boldness takes on the grilled and spicy flavor of the sandwich

Italian Style Roast with Rosemary

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

Meat Loaf

Zinfandel

With jammy fruit and a hint of spice it's meat loaf friendly regardless of the preparation.

Orecchiette with Italian Sausage and Broccoli Rabe

Sangiovese

The Chianti brings tasty fruitiness but with the right grip of acidity and leanness to match the tang of the sausage

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Oven Baked Spareribs

Merlot

You�ll find the soft, medium bodied texture of the Merlot lets the simple meaty taste come through

Pork Chops, Spice Glazed

Syrah/Shiraz

The spicy rub in this recipe needs a wine with its own peppery flavor

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Pork Stir Fry with Vegetables

Gewurztraminer

The exotic floral quality and spicy notes of the wine exploit the Asian influence of the dish

Pulled Pork Sandwich

Zinfandel

The jammy fruit and the smoky sauce fit together

Rack of Pork with White Beans

Brunello

Step into Tuscany. Dried cherry and tobacco with velvety smoothness

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Scaloppini Milanese

Sangiovese

A Chianti Classico has the medium body and good acidity for this combination.

Shredded Pork and Green Beans Stir Fry

Gewurztraminer

The exotic floral quality and spicy notes of the wine exploit the Asian influence of the dish

Smoked Pork Chops with Cabbage

Riesling

The peachy flavor and acidic structure flatter the smoky/salty flavors

Tenderloin Baked

Pinot Noir

Pinot's vibrant taste and silky texture adds dimension to this lean and tender meat preparation

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Tenderloin, Baked and Stuffed with Cranberries

Pinot Noir

The bright fruit along with Pinot's classic earthiness and acidity blend with the tangy cranberry

Tenderloin, Grilled

Merlot

The ripe berry flavors seem the perfect addition to this simply grilled meat

Tenderloin, Teriyaki Grilled

Syrah/Shiraz

The plum-like flavor and peppery finish make the teriyaki preparation complete

Aged Gouda

Chardonnay

An oaky American style provides good fruit, butter and vanilla to ply of the gouda flavors

Asiago

Gavi

Crisp and minerally with a slight nuttiness to play with the nut, hay and salt flavors of Asiago

Brie

Riesling

Cuts through the richness with acid and the sweet balances the fat

Cabrales

Tempranillo

Not a soft one from Rioja, look to Toro D.O.. You need a powerful wine to stand up to this one

Camembert

Riesling

Cuts through the richness with acid and the sweet balances the fat

Cheddar

Pinot Noir

Red Burgundy earthiness plays well with the funk and earth of an English Farmhouse Cheddar

Chevres (Goat)

Chenin Blanc

Bright and fruity Vouvray is a classic regional pairing

Danish Blue

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Edam

Chardonnay

White Burgundy crisp and nuttiness balances the richness of the cheese

Emmetaler

Chardonnay

White Burgundy crisp and nuttiness balances the nut and richness of the cheese

Epoisses

Riesling

Cuts through the richness with acid and the sweet balances the fat

Feta

Muscat

Fragrant a fruity, it adds to the richness of feta

Fontina

Gavi

Crisp and minerally with a slight nuttiness to play with the nut and salt flavors of fontina

Gorgonzola

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Gouda

Chardonnay

An oaky American style provides good fruit, butter and vanilla to ply of the gouda flavors

Gruyere

Chardonnay

White Burgundy crisp and nuttiness balances the nut and richness of the cheese

Havarti

Chardonnay

White Burgundy crisp and nuttiness balances the richness of the cheese

Mahon

Chardonnay

White Burgundy crisp and nuttiness balances the richness of the cheese

Manchego

Tempranillo

A classic rich Rioja is mellow and perfect for this rich and mellow cheese

Marscapone

Vin Santo

If this cheese is around it must be dessert time!

Maytag Blue

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Mozzarella

Sangiovese

Bright acid and firm fruit harmonize with this classic stringy cheese

Parmagiano-Reggiano

Sangiovese

Look to Brunello to play off its rich nuttiness

Pecorino

Zinfandel

Gobs of big fruit balance out the saltiness of this cheese

Provolone

Corvina

Bright and fruity Valpolicella is a classic with this semi-hard cheese

Roquefort

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Saga Blue

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Stilton

Riesling

It Cuts through the richness with acid and the sweet balances the blue

Swiss

Chardonnay

White Burgundy crisp and nuttiness balances the nut and richness of the cheese

Fusilli with Spicy Chicken Sausage, tomato and ric

Sangiovese

FoodandWine.com Pairing Comment: The acidity of the tomato and the spiciness of the sausage are best suited to a red wine with soft tannins and good acidity. Try a Sangiovese from Tuscany such as Chianti Classico or Rosso di Montalcino or look for a version from California.

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Arroz con Pollo

Tempranillo

FoodandWine.com Pairing Comment: This traditional Spanish favorite will work well with any smooth, full-flavored red, such as a Merlot or Zinfandel from California or a Rioja from Spain.

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Pasta Shells with Chicaken and Brussels Sprouts

Chardonnay

FoodandWine.com Pairing Comment: A crips white wine such as a Chardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce.

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Penne with Turkey, Arugula and sun-dried tomato

Gamay

FoodandWine.com Pairing Comment: A fruity red will complement the the sharpness of the arugula. Try a Beaujolais-Villages from France or a Dolcetto from Italy. In either case, chill the wine slightly before serving.

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Roast Chicken with Maple-pepper Glaze

Zinfandel

FoodandWine.com Pairing Comment: With ingredients like maple syrup, bourbon, and sweet potatoes, this dish should be matched with an all-American wine. The best choice is a fruity Zinfandel from California.

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Cornish Hens with Scallion Butter and Lime

Zinfandel

FoodandWine.com Pairing Comment: A number of hearty red wines would be nice with the straightforward, rustic flavors here. Look for a Corbieres from the south of Franc, a Zinfandel from California or a Rosso di Montalcino from Tuscany in Italy.

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Orecchiette with Chicken, Onions and Blue Cheese

Barbera

FoodandWine.com Pairing Comment: The onions and cheese drive the wine choice for this dish. A lighter red wine form the Piedmont region of Italy, such as one based on the Barbera or Dolcetto grapes, has the weight and acidity to stand up to the sweet and salty flavors.

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Chicken and Eggplant Parmesan

Nebbiolo

FoodandWine.com Pairing Comment: An Italian red wine such as a reasonably priced Nebbiolo from either the Piedmont or Lombardy region of Italy has plenty of acidity and ebough body to stand up to the rich taste of this dish.

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Pecan Crusted Chicken with Mustard Sauce

Sauvignon Blanc

FoodandWine.com Pairing Comment: The combination of the sweet pecans and the assertive mustard sauce lends itself to either a crisp sparkling wine or a stainless steel fermented Sauvignon Blanc from California.

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Chicken Provencal

Rose

FoodandWine.com Pairing Comment: There are lots of interesting wines from the region of Provence that will be ideal with this dish. For a lighter summer wine look for a Rose from that region. If you prefer a red, try a Cotes de Provence.

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Southwestern Chicken Tortilla Salad

Sauvignon Blanc

FoodandWine.com Pairing Comment: The forceful flavor of the cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively Sauvignon Blanc from California.

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Chicken and Feta Tostadas

Sauvignon Blanc

FoodandWine.com Pairing Comment: The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a Sauvignon Blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.

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